Recipe: Spiced Pork Chops with Grilled Pineapple

For a quick weeknight dish, pork chops need very little preparation and cook in minutes.

Photo: Craig Lee / Special to The Chronicle

Find pineapple that is firm but sweet — it should hold its shape when grilled. Serve this over white rice or alongside a big green salad.

Serves 4

4 center-cut pork chops, ¾- to 1-inch thick

1½ tablespoons olive oil plus more for greasing the grill

Salt, to taste

Freshly ground black pepper, to taste

1 teaspoon cumin

1 teaspoon chile powder

3 tablespoons lime juice from about 2 limes

1 pineapple, trimmed, peeled and cut into 8 long wedges

1 teaspoon lime zest from about 1 lime

1 tablespoon brown sugar

Instructions: Place the pork chops on a plate or platter and rub both sides with the oil. Season generously with salt and pepper. Mix the cumin and chile powder together, and sprinkle over the chops. Drizzle the chops with half of the lime juice.

Place the pineapple slices on another plate, and sprinkle with the remaining lime juice. Mix the zest and brown sugar together and rub all over the pineapple wedges.

When ready to grill, brush the grates with oil to prevent sticking. Place the chops on the grill, and cook until a thermometer inserted in the thickest part of the chops reads 145 degrees, about 5 to 6 minutes per side. About halfway through cooking, add the pineapple slices. Cook for 2 to 3 minutes per side, until the fruit is charred and slightly softened. Serve hot.